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The Night Owl Kitchen & Sports Bar

15595 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

The Night Owl Kitchen & Sports Bar has been inspected 4 times by Fraser Health Authority since May 20, 2025. The most recent inspection, on May 11, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 2, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 11, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 20, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 11, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap and paper towels were available at the hand washing stations, preventing staff from properly washing and drying their hands
      • Corrective Action(s): Liquid soap and paper towels at all hand washing stations were replenished during the inspection. Ensure liquid soap and paper towels are always available. Missing supplies at the handwashing stations increases the risk of foodborne illness transmission and does not meet required hand hygiene standards
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was observed accumulating under the cooking line (burners and deep-fry) indicating inadequate cleaning of cooking equipment and surrounding areas
      • Corrective Action(s): Clean and remove all food debris under the burner immediately. Implement a routine cleaning schedule to ensure the area beneath and around the burners is cleaned at the end of each day. Food debris can attract pests, create odors, and increase the risk of cross-contamination. Regular cleaning prevents build-up and supports compliance with sanitation requirements. Date to be corrected by 13-05-2026
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chlorine (bleach water) spray bottle measure >200ppm (test strip bleached out) for both the bar area and kitchen area
      • - QUAT sanitizer in spray bottle measure <200ppm in bar area.
      • Corrective Action(s): Bar to switch to chlorine sanitizer until new QUAT sanitizer chemical arrives.
      • Please acquire QUAT sanitizer test strips to ensure sanitizer maintains 200-400ppm
      • Chlorine sanitizer is made with (1/2tsp bleach to 1L water OR half lid of bleach to 1L water)
      • Please ensure chlorine sanitizer isn't bleaching out the strip. The test strip should be solid purple/black in colour.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher in kitchen has not been working for a week.
      • Staff has been doing the three compartment dishwashing method.
      • Bleach available.
      • Manager stated that technician should be coming today to fix the dishwasher.
      • Corrective Action(s): Please ensure technician fixes the dishwasher. Please ensure final rinse at plate level reaches 71C.
      • Please ensure there are test strips to test concentration for both the kitchen and bar dishwasher.
      • To be completed by: Nov 13, 2025
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Open can of food in walk-in cooler is spoiled (green and white mould growing on food).
      • Corrective Action(s): Operator discarded the spoiled food. Once canned food is opened, store the food in a separate container, as metals in the open can may leach into the food.
      • Violation Score: 5

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